Does anyone use or have ideas for using nattoo as an additive in more "regular" dishes?
I've been reading up on the importance of K2 vitamin (of which nattoo is an unusually rich source) on bone structure, osteoporosis, plaquing of the arteries and so forth.
Personally I eat the stuff bare, or japanese style with soy sauce and mustard, but the rest of my friends and family, not so much.
I'd really like to feed my family more, and I imagine it would be possible to implement it as an ingredient or a flavouring agent in western recipes as well.
After all, the taste itself isn't THAT repulsive, much less so than shrimp paste, fish sauce, Pla raa, black beans or other exotic elements used extensively in South East Asia.
Any ideas? Nattoo for tempura, perhaps?